It was hubby's birthday this past week and if you follow me on Instagram you know I LOVE celebrating and decorating for birthdays!


For Skott's birthday, I typically bake a yellow cake with chocolate frosting because it's his FAVORITE. While I did buy our go-to yellow cake mix I decided to change it up this year and why not? 2020 has certainly been a year of change.


It's officially fall and fall calls for pumpkin spice EVERYTHING, right {even if it is 90 degrees outside}?!? I can tell ya there are plenty of North San Diegans that feel fall calls for pumpkin because it took FIVE stores before I could snatch up a couple cans of Libby's Pure Canned Pumpkin Puree, can you believe that four stores were completely sold out?!? And the last store hit only had 16 cans left on the rack!



The reason for my scavenger hunt was to make pumpkin spice cupcakes and I needed them to be quick and easy. Cake premix and canned pumpkin puree were just what would do the trick. I'm so happy to report the pumpkin spice cupcakes were a HUGE HIT with the fam bam. So, I thought I'd share this festive, quick, easy, and super YUMMY recipe with you.


Here's All You'll Need For The Cupcakes:

1 Box Spice Cake Mix

1 Can Libby's Pumpkin Pure (15 oz)

3 Eggs

1/3 Cup Vegetable Oil

1 Cup Water



Here's All You'll Need For Cream Cheese Frosting (or just buy it premade):

8 oz Cream Cheese

4 Cups Powder Sugar (Confectioners Sugar)

1/2 Cup Softened Butter (Unsalted)

1/4 TSP Salt

2 TSP Vanilla Extract



Here's What To Do:

1. Preheat oven to 350 degrees

2. Combine all the above cupcake ingredients into a mixer (thoroughly mix)

3. Pour the mixture into cupcake cups or these cute porcelain baking cups that I used (fill approximately 3/4 of the way)

4. Place in the oven for 20 minutes or until inside is fully cooked (you can test if they are done by putting a toothpick in the middle if the toothpick comes out clean the cupcakes are done)

While the cupcakes are baking start making the cream cheese frosting, here's how:

1. Add cream cheese and softened butter into a mixer (or bowl and use a hand mixer) and beat until there are no lumps and a creamy consistency

2. Mix in vanilla extract and salt

3. Slowly add in confectioners sugar on a low setting until all ingredients are fully combined

Once that timer goes off...

1. Remove the cupcakes from the oven and let them cool on a cooling rack

2. Top cupcakes with cream cheese frosting using a piping bag or just a butter knife. I haven't quite mastered the piping bag yet, though I made a valiant attempt it was quite the disaster...insert sigh.


I'd love to hear if you try and them, leave a comment below or send me a DM on Instagram.

Not only were these cupcakes a hit with the family our guests enjoyed them too...lol


Do you want a printable pumpkin spice cupcake recipe? You can download it below: